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Chocolate and egg experiment

Description

The different effect of heat on chocolate and egg white provides a clear introduction to physical and chemical changes. This experiment could also be used to introduce students to the safe use of Bunsen burners.

Credits

:
This is an experiment from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry.
chocolate-and-egg-experim...



Apparatus Chemicals

Eye protection

Each working group will require:

Test-tubes, 2 (Note 1)

Beaker (250 cm3)

Bunsen burner

Heat resistant mat

Tripod

Gauze

Test-tube rack

Test-tube holder

Chocolate, a few grams

Egg albumen (egg white), about 4 cm3

Refer to Health & Safety and Technical notes section below for additional information.

 


 

 






The different effect of heat on chocolate and egg white provides a clear introduction to physical and chemical changes. This experiment could also be used to introduce students to the safe use of Bunsen burners.

ADDITIONAL INFORMATION

This is a resource from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry. This collection of over 200 practical activities demonstrates a wide range of chemical concepts and processes. Each activity contains comprehensive information for teachers and technicians, including full technical notes and step-by-step procedures. Practical Chemistry activities accompany Practical Physics and Practical Biology.